- 2 1/2 pounds skirt steak
- 1/8 cup pickled garlic
- 1 small Spanish onion, sliced
- 1 cup cold water
- 1 (24-ounce) canned, whole peeled tomatoes
- 1-ounce brown sugar
- 2 tablespoons lime juice
- 1/2 cup red wine
- 1/2 cup ground cumin
- 3 ounces dried ancho chili puree
Brown both sides of skirt steak in a pan over medium-high heat.
Combine all ingredients in saucepan, except for the puree. Cover and simmer for 4 hours.
With spoon, break up meat while cooking. Add more liquid, if necessary.
Add the puree into the liquid during the last 15 to 30 minutes.
Serve hot in bowls.